Cherry & marzipan Hamantaschen
But I wanted to make cookies with shortcrust pastry and these popped into my mind.
In this recipe the dough is very soft, almost falling apart and it's melting in your mouth. Yum!
200g butter, cut into cubes
2 egg yolks
70ml maple syrup
For the filling:
30g butter, very soft
50g honey sweetened marzipan (I get it here in the health food shop)
350g cherries, weight before taking the stones out
80g ground almond.
Wrap in cling film and leave in the fridge for one hour to cool.
Meanwhile prepare the filling.
Stone, clean and cut into half the cherries. Chop the marzipan to small cubes.
In a big bowl mix all the ingredients together and set aside till your dough is ready.
When the dough is cold cut half of it to work with and the other half keep still in the fridge. Shortcrust pastry doesn't like to get warm and it's difficult to work with it when it's warm.
Using a rolling pin roll the pastry about 1cm thick. I didn't need to use any flour for the surface because the dough is so full of butter it just peels off the surface, but if it starts getting too sticky then do use flour for dusting.
Cut circles with a cookie cutter or the top of a glass and put a generous spoon of filling in the middle.
Fold the 3 sides to the center to create a rectangular. Pinch with your fingers the sides where the dough comes together otherwise the dough will open during baking. If you used flour for dusting make sure you brush it off the dough before closing the circle or your dough sides won't stick together.
Put all the hamantaschen on a baking tray with baking paper and leave in the fridge for 2 hours. This step is very important, don't be tempted to skip it, the cookies will just open and spread on the whole tray if the dough is warm when it goes into the oven.
Preheat the oven to 180C and bake for about 25 minutes, till the cookies are golden on the top and light brown on the bottom.
Leave to cool on a cooling rack.